Dijon mustard is usually a staple in our kitchen. So many recipes call for a teaspoon or two of dijon and of course it is delicious added to a sandwich. As Nathan and I continue on our journey of trying to eat as healthily as possible by making and growing as much of our own food as possible so we will know what is in it, we come across opportunities to make common condiments that we take for granted because we can just go pick up a jar at the store.
If you are a lover of mustards, or just simply like the taste of dijon mustard you’ll LOVE this recipe.
- 2 cups dry white wine
- 1/2 cup white wine or rice wine vinegar
- 1 Tbsp balsamic vinegar
- 1 large onion chopped
- 3 cloves garlic chopped or minced
- 1 Tbsp granulated garlic
- 1 Tbsp granulated onion
- 1 cup mustard powder
- 3 Tbsp Agave nectar
- 1 Tbsp vegetable oil, grapeseed oil, or oil of your choice
- 2 tsp salt
In a medium saucepan, combine the wine, vinegars, granulated onion, granulated garlic, onion, and garlic. Bring to a boil and reduce heat. Simmer for 5 – 7 minutes stirring occasionally, then set aside and allow to cool. Strain the wine/vinegar and save the onions and garlic for use in another recipe. Once liquid is cooled, whisk in the dry mustard, whisking until smooth.
Return to medium heat and whisk in agave nectar, oil, and salt. Whisk over medium heat until thickened to desire consistency. Allow to cool and then pour into a glass jar. This mustard can be stored in the refrigerator for 60 days. It ages well and gains more flavor over time.